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Sesame-Crusted Salmon Bowls



SesameCrusted Salmon Bowls in an oval shaped plate
Photograph by Isa Zapata, food styling by Kendra Vaculin, prop styling by Emma Ringness

A generous layer of sesame seeds, adhered to the fillets with a simple swipe of soy sauce, adds toasty flavor and pops of crunchy texture to this weeknight-friendly salmon. Use a blend of black and white sesame seeds for an elegant two-toned crust, or stick with just one if that’s what you’ve got on hand. Paired with a crisp shaved carrot salad (easily prepped with a vegetable peeler) tossed in a zesty ginger-sesame vinaigrette, it’s a quick and satisfying meal that comes together in under 30 minutes.

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What you’ll need

Recipe information

  • Total Time

    30 minutes

  • Yield

    4 servings


½ cup fresh lemon juice
6 Tbsp. toasted sesame oil
2 Tbsp. honey
2 Tbsp. finely chopped pickled ginger
1 2" piece ginger, peeled, finely grated
½ cup plus 2 tsp. soy sauce
2 lb. carrots, peeled, very thinly sliced lengthwise with a vegetable peeler
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
4 scallions, thinly sliced on a diagonal
4 5–6-oz. skinless salmon fillets
6 Tbsp. white and/or black sesame seeds
2 Tbsp. vegetable oil
Steamed white rice (for serving)


  1. Step 1

    Whisk together ½ cup fresh lemon juice, 6 Tbsp. toasted sesame oil, 2 Tbsp. honey, 2 Tbsp. finely chopped pickled ginger, one 2" piece ginger, peeled, finely grated, and ½ cup soy sauce in a small bowl. Set dressing aside.

    Step 2

    Toss 2 lb. carrots, peeled, very thinly sliced lengthwise with a vegetable peeler, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a large bowl to combine and let sit 15 minutes to allow carrots to release excess liquid.

    Step 3

    Pour off any liquid that has accumulated in bowl; discard. Drizzle ¼ cup reserved dressing over carrots, add 4 scallions, thinly sliced on a diagonal, and toss to combine. Set carrot salad aside.

    Step 4

    Pat four 5–6-oz. skinless salmon fillets dry with paper towels and season lightly with salt. Place on a large plate with a lip; drizzle remaining 2 tsp. soy sauce over and rub on both sides to coat. (Doing this will help the sesame seeds adhere to the salmon.)

    Step 5

    Place 6 Tbsp. white and/or black sesame seeds on another large plate. Working one at a time, place salmon on top and turn to coat, pressing seeds to adhere.

    Step 6

    Heat 2 Tbsp. vegetable oil in a medium skillet over medium. Working in 2 batches, cook salmon until golden brown and firm, about 5 minutes per side.

    Step 7

    Transfer salmon fillets to plates and mound some steamed white rice and reserved carrot salad alongside. Serve with remaining reserved dressing.

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  • This was absolutely delicious using wild salmon.

    • Anonymous

    • 6/5/2024

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